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Classic Vanilla Cupcakes

⏱ 45 min · 🍽 Makes 12

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Our go-to vanilla cupcake recipe — light, moist, and topped with the creamiest buttercream. A classic that never gets old.

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1½ teaspoons vanilla extract
  • Sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  4. Alternately add flour mixture and milk, mixing until just combined.
  5. Fill liners ⅔ full. Bake for 18-22 minutes until a toothpick comes out clean.
  6. Cool completely on a wire rack before frosting.
  7. Buttercream: Beat butter until smooth. Add powdered sugar gradually, then cream and vanilla. Beat 3-4 minutes until fluffy.
  8. Pipe or spread buttercream onto cooled cupcakes. Add sprinkles!

Baker's Tips

  • Don't overmix the batter — stop as soon as the flour disappears
  • For extra-moist cupcakes, swap half the milk with sour cream
  • Use a large round tip for that classic swirl buttercream look
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